Low-fat Graham Crackers
1.
Unsalted butter melts in water. Choose a small local egg for the egg. Ordinary egg can be used. About 30 grams of whole egg liquid is required. Whole milk powder.
2.
Add eggs, powdered sugar and salt, stir to melt.
3.
Add corn oil and melted butter. Stir until emulsified.
4.
Mix whole wheat flour with baking soda, baking powder and milk powder.
5.
The whole wheat flour is mixed and sieved, and the bran that cannot be sieved is also poured in. This process is to allow the flour to enter more air. The resulting biscuits are fluffy and bubble-free.
6.
Grab into a ball with your hands. Do not knead for too long. It's good to be in a group.
7.
Put the dough on the chopping board and cover with plastic wrap.
8.
Use a rolling pin to flatten and shape, or use a mold to extrude the shape. Poke a few holes with a fork and use a scraper to move it carefully to the baking tray.
9.
The 28-by-28-centimeter gold plate contains exactly two plates.
10.
Preheat the oven up and down at 170 degrees, bake the middle layer for 12 minutes, and then just slightly color the surface.
11.
Keep tightly closed after cooling. Graham biscuits have many uses, so you don’t need to buy digestive biscuits to make mousse cake biscuit base. It is easy to digest and rich in dietary fiber. It has much lower calories than ordinary biscuits.
Tips:
The recipe adds a small amount of butter to improve the aroma of the biscuits, but it can also be completely replaced with vegetable oil. There is no difference in taste. The mm for weight loss can be made salty. The salt is increased to 2 grams without sugar. Refer to the salty taste as appropriate.
